Archive of ‘the fast metabolism diet phase 1’ category

This healthy sweet potato recipe is perfect for those who hardly have the time to cook and are always on the go for most of the time. This Phase 1 recipe is also a good side dish and can be the next table favorite of your kids especially after their day’s life at school or at the playground.

Rutabagas are nutty vegetables with naturally sweet flavor that remains tasty in different kinds of ways of cooking whether be it sauteed, baked, and fried among others. On the other hand, a turnip tastes kind of bland alone but is a good addition to many popular salads known to the world. This Phase 1 recipe mixes the bitter and bright effects of Rutabaga and Turnips combined in one dish and is also a good side dish to meaty meals.

Trim the root and stem ends of the rutabaga, peel the skin off, and slice it to form 1-inch-thick pieces of slabs that are cut lengthwise.

Using a vegetable peeler, shave the peeled rutabaga and turnip measuring up to 2 cups each.

Mix together the vinegar, mustard, and salt. Toss in the rutabaga and leave for 15 minutes. Add in turnip and the whites of the onion chives, toss, mix thoroughly and leave for about 5 minutes. Add parsley, green part of the onion chives, toss gently to mix, and serve.

Pumpkin is one of the most widely grown vegetables in the world and is popular among vegans and non-vegans alike for its antioxidant properties and vitamins commonly attributed to improved eyesight. This recipe combines the goodness of pumpkin with other ingredients found in Phase 1 of the Fast Metabolism Diet Program and is served for the satisfaction of the family’s meal and those who want to lose weight.

Ingredients:

Preheat oven to 325°F. Mix together xylitol, cinnamon, and salt in a small bowl and set aside. Put the pumpkin slices in a 3-quart rectangular baking dish and sprinkle it evenly with mixture. Cover the baking dish.

Bake pumpkin for 40 minutes. After that, uncover it and stir carefully then cover and bake for about 15 minutes more or until pumpkin becomes tender.

This Phase 1 smoothie is packed with superfood ingredients that are both delicious and an awesome way to start the day! It would also be a delicious afternoon snack. Cheers to good health, and being the best version of you!

Apples are not only one of your most favorite fruits but also, it can be formed into chips making it a versatile food with its chewy and a little crunchy characteristic. Aside from that, it is also good for salads, soups, and other dishes which you think it might be delicious to the taste. In this recipe, it turns into a delicious Phase 1 delicacy cooked with the use of an oven.

Ingredients

2-3 of your favorite apples

3 tbsp. stevia

2 tbsp. cinnamon

Method

Slice each apple into very thin slices to achieve crunchiness. Arrange two baking sheets with silicone baking mats or parchment paper in line. Lay the thin slices of apples in a manner that makes one single layer.

Sprinkle stevia and cinnamon over the top of each apple slices. Place inside the oven and bake for about an hour. Turn apple slices over and bake for another 1 hour and 30 minutes. Shut the oven off and let chips cool for another hour to crisp.

Green smoothies are a great way to load up on vitamins and minerals, especially when we are already heading towards the cold winter season. They also help you to keep you feeling full until your next meal comes.This deliciously creamy green kiwi smoothie is easy to prepare, nutritious and is perfect to have in Phase 1 of the Fast Metabolism Diet Program.

Apple is one of our ever favorite fruits that we always find it hard to not live with, right? But have you ever thought that an apple can actually be baked? This Phase 1 recipe is a sweet treat and at the same very healthy. Enjoy this snack and savor the unique flavor of this recipe.

Vegetable lovers out there here is a perfect dish for you. A very simple recipe which can be cooked virtually by anybody especially those who are in Phase 1 of the Fast Metabolism Diet Program. The best way in cooking this recipe is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them.

Ingredients

2 large bunches of spinach, about 1 lb

½ cup of water

3 cloves garlic, sliced

Salt to taste

Instructions:

Cut off the thick stems of the spinach and allow any excess dirt to be removed by filling up a bowl or your sink with water and soak the spinach in it. Drain the spinach and then repeat soaking and draining. Remove any excess moisture from the spinach using a salad spinner.

In a large skillet, heat 2 Tbsp of water over medium high heat. Add the garlic and sauté for about 1 minute or until garlic starts to turn brown in color and starts to create broth.

Lift the spinach using two spatulas and transfer it to the pan. Add the spinach to the pan, packing it down a bit if you need to with your hand. Do this a couple of times. Cook the spinach for about a minute with the pan covered. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

Remove the heat after 2 minutes of cooking with the pan covered and if the spinach is completely wilted.

These little bites are a perfectly portioned snack, full of protein and kicked up a notch with the flavors of dill, mustard and onion. Couldn’t this dish be the easier way to enjoy any tuna recipe? If you worry about how to maintain a beautiful and sexy body, this Phase 1 recipe is for you.

Ingredients:

1 Tbsp. onion, raw, minced

1 Tbsp. celery, raw, minced

1 tsp. fresh dill, minced

2 cups or about 7.4 oz. cucumbers with peel, sliced (equivalent to about 16 slices)

This recipe is best made during the night time or before you go to bed. Waking up with a rich nutrient, and at the same time, a taste bud favorite steel cut oatmeal for breakfast, which is totally a must have for you in the Phase 1 Fast Metabolism diet.

Ingredients:

2 cups organic steel cut oats

8 cups water

2 cups rice milk

1/3 cup stevia or Birch xylitol

1/2 tsp. Kosher salt

1 1/2 tsp. vanilla extract

1/2 tsp. ground cinnamon

Directions:

In a slow cooker, cook the steel cut oats submerged with 8 cups of water for about 7-8 hours.

Sprinkle salt and stevia or Birch xylitol.

Accentuate flavor with vanilla extract and ground cinnamon.

Freeze it overnight. If you are cooking during the day, no need to put in the freezer.